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Jeff S

Kansas City cut pork ribs with honey chipotle bourbon BBQ sauce

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My first rib cook, used the Memphis rib rub then mopped the ribs with the bbq sauce for they last 30 minutes. Real happy to see the smoke ring on the first try

Memphis Dust Recipe

Makes. About 3 cups. I typically use about 1 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.

Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.

Ingredients

3/4 cup firmly packed dark brown sugar

3/4 cup white sugar

1/2 cup American paprika

1/4 cup garlic powder

2 tablespoons ground black pepper

2 tablespoons ground ginger powder

2 tablespoons onion powder

2 teaspoons rosemary powder

8fa3e664fcd4c6d9624f782dc9d44d76.jpg

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I started with Steven Raichlen's recipe and substituted Honey for Molasses and chipotle for hot sauce

  • 1 cup ketchup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup bourbon
  • 3 tablespoons cider vinegar, or more as needed
  • 3 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons liquid smoke
  • 1 teaspoon chipotle pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper

 

Step 1: Combine the ketchup, brown sugar, bourbon, cider vinegar, molasses, Worcestershire sauce, mustard, liquid smoke, hot sauce, onion powder, garlic powder, and pepper in a nonreactive saucepan and whisk to mix.

Step 2: Gradually bring the sauce to a simmer over medium heat and let simmer until thick and flavorful, 8 to 10 minutes. Taste for seasoning, adding more cider vinegar if necessary; the sauce should be highly seasoned. Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate the sauce, covered, until serving time; let it return to room temperature before using. The sauce can be refrigerated for several weeks.

Edited by Jeff S
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